Caramel Banana Cake with Whipped Cream Frosting

Based on Banoffee Pie, this Caramel Banana Cake with Whipped Cream Frosting recipe has a cookie-crumb coating, finished with grated chocolate.

If you’ve never heard of Banoffee Pie, let me tell you a little about it. Banoffee Pie is an English dessert. It has a cookie crumb crust, a layer of caramel, topped with a layer of bananas and then finished off with whipped cream and chocolate shavings.

It is pretty fantastic, but my son’s not a big fan, so when he requested a banana cake, I decided to base it on that classic British dessert and put all the aspects of it into a cake.

When I tell you, this cake is incredible – believe me – it is INCREDIBLE!

Why this recipe works:

The banana cake, made with fresh bananas is a moist, dense cake that’s packed with flavor.

The condensed milk and brown sugarcaramelis easy to make and not overly sweet.

For the cake, I used my Vanilla Bean Banana Bundt Cake. The only change I made was swapping the vanilla bean with vanilla extract – because why mess with perfection? Let me tell you that cake is insanely delicious!

For the caramel filling, I just halved the recipe for my actual Banoffee Pie recipe.

For the whipped cream frosting, I used my Stabilized Whipped Cream recipe. It’s one of my most popular recipes and definitely a favorite in this house!

For the cookie crumb coating, I used digestive biscuits (a British cookie very similar to graham crackers). Just use whatever you’d use for a cookie pie base.

Here’s how to make this amazing cake (alternatively, you can watch the video at the top of the post on a desktop and at the bottom on mobile)…

For the cake:

Place the condensed milk and bananas in a mid-sized microwave-safe bowl.

Place the bowl in the microwave on high for 45 seconds to a minute (until fluid and warmed through). Mash the warm bananas well into the condensed milk.

Mix to combine and set aside.

In a separate large bowl, beat the butter sugar until the mixture is light and fluffy.

Beat in the banana mixture until combined. Beat in both eggs adding them one at a time until combined.

Mix in the eggs.

Mix in the salt, baking powder, and flour until combined.Add the batter to the cake pans.Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.

For the Caramel Filling:

Add the butter, salt, and dark brown sugar into a non-stick pan.

Cook over a low heat, stirring continuously until the sugar has dissolved. Add the condensed milk.

Bring to a rapid boil for about a minute, stirring until it forms a thick golden caramel.

For the Whipped Cream Frosting:

To Assemble:

Place the first layer on a cake plate and cut any mound off the top to make it even.

Add the caramel filling to the bottom layer.

Top with the second layer and cover in the whipped cream frosting.

Cover the sides with the cookie crumbs.

Pipe an edge around the top of the cake.

Shave chocolate over the top.

Add banana chips to finish.

Serve and enjoy every last bite!

Recipe Notes:

Warming the condensed milk, bananas and vanilla in the microwave before mashing makes the mixture more fluid (insuring a more fluid batter), enhances the vanilla flavor and helps the bananas to mash easily and break down more.

Bakers Tips:

Don’t worry about lumps in the batter. The mashed banana will not completely break down and will leave lumps. As long as the flour is mixed in, lumps are fine!

Don’t over mix the batter. As shown in the video, I add the flour in stages and finish by hand so as not to over mix. Over mixing will create a heavy, dense cake.

Be careful not to over cook the filling. Follow the instructions and don’t cook too long or you may end up with hard toffee.

Use chilled whipping cream. Whipping chilled cream is faster and the result is lighter. If using a mixer, chill the bowl and whisk or beaters too before whipping the cream.

Avoid over whipping the cream. Cream whipped to stiff peaks can quickly separate into butter if over whipped.

Storing the cake: Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. The cake is best for 2-3 days.

Coating the side of the cake:

Gently pat the coating into the frosting: Work your way around the cake, patting the coating into the frosting. Be careful not to press too hard; only use enough pressure to ensure the coating sticks to the frosting.

For topping:

Instructions

For the cake:

Place the condensed milk, bananas and vanilla extract in a mid-sized microwave-safe bowl. Heat in the microwave on high for 45 seconds to 1 minute or until warmed through and fluid.

Mash the warm bananas well into the condensed milk. Mix to combine and set aside.

In a separate large bowl, beat the butter sugar until the mixture is light and fluffy. Beat in the banana mixture. Beat in both eggs until combined.

Mix in the salt and baking powder. Mix in the flour until combined.

Add the batter evenly between the cake pans.

Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto wire rack to cool completely.

For the caramel filling:

Melt the butter, salt and dark brown sugar into a non-stick pan over a low heat, stirring continuously until the sugar has dissolved.

Add the condensed milk and bring to a rapid boil for about a minute, stirring the whole until it forms a thick golden caramel. Set aside to cool completely at room temperature.

For the Frosting:

Add powdered sugar, skimmed milk powder, and vanilla to the cream.

Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often). When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.

Crumb Coating:

Gently pat the crumbs into the frosting, working your way around the cake. Don’t press too hard—use just enough pressure to ensure the crumbs stick to the frosting.

To Top:

Using a fine cheese grater, grate the chocolate onto the top of the cake.

Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. Cake is best for 2-3 days.

Nutrition Facts

Caramel Banana Cake with Whipped Cream Frosting

Amount Per Serving

Calories 790Calories from Fat 369

% Daily Value*

Total Fat 41g63%

Saturated Fat 25g125%

Cholesterol 166mg55%

Sodium 489mg20%

Potassium 509mg15%

Total Carbohydrates 97g32%

Dietary Fiber 1g4%

Sugars 67g

Protein 10g20%

Vitamin A30.5%

Vitamin C5.7%

Calcium24.7%

Iron10.8%

* Percent Daily Values are based on a 2000 calorie diet.

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